• Spinach and Parmesan muffins

    Serves: Makes 12 large muffins
    Cooking Time: 40 mins

    Ingredients

    • Filling

    • 200g cream cheese
    • 5ml (1 tsp) salt
    • 30ml milk
    • Batter

    • 300ml milk
    • 500g self-raising flour
    • 10ml (2 tsp) baking powder
    • 80g Parmesan, freshly grated
    • 110g Cheddar, freshly grated
    • 2,5ml (½ tsp) hot chilli powder
    • salt, to taste
    • 100ml olive oil
    • 3 large eggs
    • 125g spinach leaves, finely chopped
    • sesame and pumpkin seeds, to sprinkle

    Instructions

    1

    Preheat the oven to 200°C. Line a 12-hole muffin tin with paper cases.

    2

    For the filling, combine the cream cheese, salt and milk in a mixing bowl and set aside.

    3

    For the muffins, pour the milk into a bowl and sift in the flour, baking powder, Parmesan, Cheddar and chilli. Mix well and season.

    4

    Combine the oil and eggs and fold gently into the batter along with the spinach, being careful not to over-mix.

    5

    Divide two thirds of the batter between the muffin cases. Place a dollop of filling on each muffin and top with the remaining batter. Sprinkle a few sesame and pumpkin seeds on the muffins and bake in the top third of the oven until cooked and golden, about 25 – 30 minutes.

    6

    Remove the muffins from the oven and leave to cool for 5 minutes before serving. Serve either hot or cold.

     

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